Sunday is Mother’s Day and while perusing recipes for this blog post, I came to realize one consistent truth: Mother’s Day is about brunch.
I love brunch. I seriously love brunch. The combination of breakfast and lunch is glorious.
This mama wants a steak for Mother’s Day though.
Then, I got to thinking. How can I have steak at brunch?
Well, I could just grill one and serve it aside fluffy scrambled eggs, or grill a steak and slap a fried egg on top and let the golden yolk smother the steak in velvety goodness.
Or, I could embrace the Mother’s Day brunch and make a breakfast full of steak, eggs and cheese, pretty much all my favorite things!
The beauty of this recipe is that you can grill a HUGE steak on Friday or Saturday night, enjoy it as a meal, and then use the leftovers for this quiche. Or, when you’re grilling your Friday night steak, throw an extra cut on the flames in preparation for this recipe.
You can never have too much steak. Just don’t tell my cardiologist.
Steak and Cheddar Quiche
1 lb grilled steak, diced
1 cup baby bella mushrooms, diced
1 cup fresh baby spinach leaves, chopped
1 medium white onion, finely diced
6 cloves garlic, minced
2 Tbs butter
8 oz Cabot Sharp Cheddar, shredded
1 cup heavy cream
1 Tbs dry mustard
sea salt and pepper, to taste
2 single-crust, deep-dish pie crusts
Separate pie crusts, and defrost while oven preheats to 375° F. Melt butter in a large, heavy skillet. Sauté onions, garlic and mushrooms until softened. Add spinach, and heat until the spinach is wilted. Remove from the heat and set aside.
Whisk eggs and heavy cream together in a large bowl. Season with mustard, salt and pepper; thoroughly combine. Spread half of the grated cheese in the bottom of each pie crust, and then top with the vegetables. Layer the steak on top of the vegetables in each pie pan. Pour the egg mixture on top of the steak, dividing by half.
Bake in the oven for 40 minutes or until the crust is golden-brown and the filling is set.
Nutritional Information: Calories Per Serving: 254, Calories from Fat: 136, Fat: 15 g (6 g Saturated Fat), Cholesterol: 206 mg, Sodium: 238 mg, Carbohydrates: 8 g, Fiber: 1 g, Sugar: 1 g, Protein: 21 g.
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